Poached octopus. It is an excellent second course, appetizing, ideal for the summer season and for those who love light cuisine but rich in flavour.

Purpu affugato

Ingredients for 2 people

  • 6 Octopus
  • 1 spoon Tomato extract
  • 500 ml Tomato sauce
  • 1 Clove of garlic
  • q.s. Chili
  • q.s. black pepper
  • q.s. Olive oil
  • q.s. Parsley

Process


Clean the octopus by emptying the pocket. You can also remove the eyes and beak but as the octopuses are small they are very tender.

Take a pan, pour in about three tablespoons of olive oil , almost covering the bottom and fry a whole clove of garlic and some chilli pepper .

When the garlic begins to fry, dissolve half a spoonful of tomato extract in the oil with the help of a little hot water.

When the tomato extract has dissolved, add the tomato sauce and half a glass of water .
Season with salt and add the octopus .
Cover with a lid and cook over medium heat for about 30 minutes. Once cooked, add a nice sprig of chopped parsley .

When the octopuses are cooked and the sauce has thickened well, turn off the heat and serve.

Serve the poached octopus piping hot, accompanying them with slices of toasted bread .

Enjoy your meal...!

Nutritional tab

  • Calories kcal: 200

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